Growing up we would go to Houston for Thanksgiving and spend it with my mom’s family.
We would always have Thanksgiving dinner at my Aunt Ruby’s house, because she had the largest dining room, and the food was always spectacular. Of course, as a child all I was only interested in stuffing, rolls, macaroni and cheese, and pie. Yes, I have always been a carb addict!
My Aunt Ruby’s pecan pie is the stuff of family legend. For the longest time she was the only one who had the recipe. My mother and I would bake other pecan pies, and they were very nice but would pale in comparison to memories of Ruby’s pie. So, imagine my joy when my Aunt Ruby decided to share the recipe with me a few years ago!
The recipe that follows is an adaptation of her original recipe. It is all that is good about her pie, which is a lot, with the addition of chocolate chips and some coffee liqueur. I think it strikes the right balance between sweet and sticky filling, toasty pecans, and crisp crust.
It is lovely with a little whipped cream, but I like mine just as it is. Make this for your Thanksgiving table and watch it vanish!
Chocolate Chip Pecan Pie Yield 1 – 9″ pie
For the crust:
1 1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
4 tablespoons unsalted butter, cubed and cold
4 tablespoons lard
3-4 tablespoons ice cold water
For the filling:
2 tablespoons salted butter, melted and cooled
1/2 cup sugar
2/3 cup corn syrup
2 tablespoons coffee liqueur
1 teaspoon vanilla
2 tablespoons flour
1/4 teaspoon cinnamon
1 cup whole pecans
1/2 cup mini-chocolate chips
Heat the oven to 350 F and place a sheet pan on the second lowest rack to heat.
In a large bowl combine the flour, sugar, and salt. Mix well, then add the fats. Rub the fat into the flour mixture with your fingers. You will want about 30% of the fat to be in pea sized pieces, while the rest should be rubbed in well. Add the cold water, starting with three tablespoons and adding the fourth if needed, and knead about ten times. Form into a disk, cover with plastic and chill for 30 or up to three days.
Once chilled, roll out the dough on a well floured surface. Line the inside of a 9″ pie pan with the dough, making sure not to pull or stretch the dough in the pan. Trim off any excess leaving a 1″ border of dough hanging over the outside of the pie pan. Gently tuck the dough under, making the edge of the dough even with the edge of the pie pan, then flute the dough with your fingers. Chill the prepared crust while you prepare the filling.
In a medium bowl combine the butter, sugar, corn syrup, coffee liqueur, vanilla, flour, and cinnamon. Whisk until smooth then add the eggs and mix well.
In the bottom of the chilled crust evenly layer the pecans and chocolate chips. Pour the filling mixture over the pecans and chocolate.
Place the filled pie on the heated sheet pan and bake for 50 to 60 minutes, or until the filling is golden and puffed all over. Check the pie after forty minutes and if the crust is getting too dark wrap the edges in foil.
Allow to cool for two hours before serving.